Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
4 servings (serving size: 1 fillet, 3/4 cup noodles, and 1/2 cup clam juice mixture)

A little red curry paste delivers complex flavors to the shiitake mushroom broth. Look for it in jars or foil packets in the Asian section of your supermarket.

How to Make It

Step 1

Cook noodles according to package directions, omitting salt and fat.

Step 2

While noodles cook, heat oil in a large nonstick skillet over medium heat. Add garlic; cook 1 1/2 minutes or until tender, stirring constantly. Add clam juice and curry paste, stirring with a whisk until smooth. Add mushrooms, tomatoes, and pepper to pan; bring to a simmer. Add fish; sprinkle with basil and salt. Cover and cook 5 minutes or until fish flakes easily when tested with a fork. Serve over noodles.

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Ratings & Reviews

lgonz20's Review

October 23, 2010
This dish is quick to make and is fantastic. I served 4 people with it an everyone raved.

titania82's Review

December 27, 2008
We found this in the 2007 "Superfast Weeknight Dinners" Cooking Light edition. Unlike the previous reviewer, we found the broth to be a bit under spiced and added additional curry. (I will note, we have Texas style spicy palates though!) This meal was definitely fast and worthy of a dinner party.